Flash Food – Laura Santtini

This book is about ‘fast, healthful, easy-to-prepare, nutritious, flavour-packed meals, that look great, taste extraordinary and promote well- being’ ; in fact I would almost describe it as a lifestyle book rather than a cook book!

I loved the introduction and the definition of the concepts involved , for example ‘Flash Cooking (3) – show one’s culinary genius in public’!

What appealed to me most were the flavour tables for seasonings, glazes, rubinades, pastes, finishing bits, dressings etc. – they’ve opened up a whole new world of experimentation for my kitchen. And I’m delighted to say that, with a few exceptions, they’re all store cupboard ingredients.

Laura’s alchemist’s approach was definitely a ‘hook’ for me (once an engineer…) but don’t let this put you off ! The recipes are straightforward and easy to follow and most importantly, in the case of the ones I tried – they work! Oh and the taste sensations – WOW!

The photography is stunning – my favourites are the antique cutlery shots. But I have to mention my pet peeve – there isn’t a picture of every dish 😦

My verdict – this book is NOT leaving my kitchen and I foresee lots more flavour experimentation in my future! 🙂

My advice – put it on your Christmas list! *****

There are so many recipes I want to try, including:

Tea-steamed Sea Bass with Vanilla Star Anise Olive Oil

Duck Breasts with Black Magic Elixir

The Dog’s Bolognese

Curried Sweet Potato and Ginger Soup

but this one caught my eye straightaway:

Flash Glazed Cauliflower Cheese Steaks

What you need:

1 large cauliflower

1 tbsp harissa paste

1 tbsp olive oil (plus extra for frying)

Sea salt & black pepper

75g Feta Cheese

Pomegranate Vinaigrette to serve

What you do:

Preheat oven to 180 C/160 C Fan/ Gas 4

Cut 2 thick slices of cauliflower from the centre, from top down through to the stalk, to give two ‘flower steaks’

Mix the harissa paste with the olive oil and brush over the ‘steaks’ on both sides

Brush the steak with the harissa paste & oil mix

Heat some oil in frying pan and add the steaks – fry until golden on both sides

Fry until golden

Then brush the steaks with any remaining glaze and transfer to the preheated oven. Bake for 10 minutes.

Crumble feta cheese over the steaks and return to the oven until cheese becomes golden and starts to melt.

Laura suggests serving this with the Pomegranate vinaigrette and being delighted to find a use for the bottle in my cupboard I was happy to oblige!

Not a fan of anything hot, i.e. Harissa, but great idea for my unopened Pomegranate Molasses. Will try this, as I am always looking for new ideas with, “ordinary” vegetables. Must look out for the book too. Well done!

Thanks Colette!
Great thing about the book is all the possible alternatives – you could replace the harissa glaze with the ‘balsamic glaze’ – 1 tsp pesto, 2 tsp thick balsamic vinegar; season to taste.

Hi Yvonne,
it’s my first day alone after Christmas and my daughter’s wedding on Dec 29th. I had forgotten that home could be so peaceful. I’ve treated myself to cauliflower steaks as above with baking Cooleeney instead of feta and chopped coriander instead of mint (whatever was in the fridge…)on a bed of green leaves . It was just gorgeous. And virtuous ( January detox and all that). A perfect dinner for one. Funny how cosmopolitan cauliflower and cheese can get!
Happy New Year to you.
Catherine